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Beef and Pepper Coleslaw


For a sprightly colored meal, serve this main-dish salad on a bed of romaine.

2 medium red, yellow, and/or green sweet peppers
4 cups finely shredded cabbage or packaged shredded cabbage with carrot
2/3 cup reduced-calorie cucumber ranch or ranch salad dressing
1/4 cup frozen orange juice concentrate, thawed
12 ounces cooked beef, turkey, chicken, or pork
4 oranges, peeled, sectioned, and seeded

Seed sweet peppers; cut into thin bite-size strips. In a salad bowl combine peppers and cabbage. In a bowl combine salad dressing and thawed concentrate; toss with cabbage mixture. Cut meat or poultry into thin bite-size strips or shred. Fold meat and orange sections into cabbage mixture.

Makes 4 to 6 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.